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While winter in Los Angeles tends to be a bit balmy, I enjoy soup any time of the year. I got this recipe from Food and Wine magazine, I believe. It’s from chefs Anna Trattles and Alice Quillets. I don’t always find vegetarian dishes satisfying, especially soups, but this is delicious and creamy and that touch of milk at the end really makes a difference. If you’re a vegan, you can substitute coconut oil and coconut milk for the butter and dairy milk listed….but please don’t ask me to taste it. If you’re my friend, you know I really, really, really do NOT like anything remotely coconut flavored. Not even Pina Coladas!
Cauliflower is one of the most versatile vegetables there are! It’s low in calories, has a fairly neutral, slightly sweet taste when roasted, and can match with virtually any flavor profile you put with it. Plus, it has fiber, lots if vitamin C, vitamin K and folate. I often use it as a mash instead of potatoes.
I really like the ease of this recipe. Besides roasting the cauliflower, it doesn’t take much time and there aren’t a lot of ingredients. But what it DOES have is flavorful and satisfying.
Roasted Cauliflower Soup with Cumin
1-1 1/2 Cups
This soup lasts for a few days in the 'fridge if you have leftovers.
- 1 head cauliflower ( 2 pounds; medium halved, cored and cut into 1/2-inch florets)
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- ¼ cup sunflower or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 1 onion (small; cup diced)
- 3 tablespoons unsalted butter
- 1 bay leaf
- 4 cups water
- ¼ cup whole milk
- Preheat the oven to 375º. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.
- In a large saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
- In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot.